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Ingredients

For the Crust
1/3 cup pecans, toasted and cooled
1 1/2 cups all-purpose flour
1/4 teaspoon sea salt
6 tablespoons unsalted butter, cut into small pieces
1 to 2 tablespoons ice water, more if needed

For the Filling
3/4 cup packed dark brown sugar
3 large eggs
1 (15-ounce) can pure pumpkin purée
3/4 cup milk
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt

For the Whipped Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

Description

Combine Two Holiday Pie Favorites With This Pumpkin Pie Baked In A Pecan Shell. The Subtle Nuttiness Of The Crust Adds To The Wonderful Pumpkin Flavor And It's Made Even Better With A Dollop Of Homemade Cinnamon Whipped Cream.

Wholefoods